EGGLESS CHRISTMAS BUTTER COOKIES - SPRITZ COOKIES
Melt in your mouth Butter Cookies made without eggs in cute Christmas shapes for the Holiday season!In this version of the classic Christmas Spritz Cookies, you don't need a cookie press to form the cookies, but just a piping bag. They are very easy to pipe and funny to make!Crispy outside, these vanilla cookies are delicious to impress your guests or as a Christmas gift and nobody could say they are made without eggs!
Ingredients
Butter Cookies
- 110 g (1/2 cup) unsalted butter very soft room temperature; if you live in a cold climate, warm up your butter in microwave for few seconds until very soft and almost creamy.
- 40 g (1/3 cup) powdere sugar you can use 60 g (1/3 cup) of powdered sugar if you prefer more sweet cookies
- Pinch of salt
- 1 tsp vanilla extract
- 15 g (1 tbsp) milk at room temperature
- 120 g (1 cup) all purpose flour
- 15 g (2 tbsp) cornstarch
- Red food coloring in paste (optional). Do not use liquid food coloring!
Decoration
- About 4 sqares white chocolate bar
- About 3 tbsp powdered sugar
- About 4 squares milk chocolate bar
Instructions
Butter Cookies
- In a large bowl place softened butter, powdered sugar, salt, vanilla and mix with a hand mixer for some minutes until very creamy, fluffy and pale.
- Add milk and mix until combined.
- Then sift in flour, cornstach and mix with a spatula until combined.
- Transfer 3/4 of the dough into a thick piping bag with a star tip; color the remaining 1/4 of the dough with some red food coloring in paste and transfer it into another thick piping bag with a star tip.
- Pipe the cookies onto a lined baking sheet: you get about 8 bears, 4 dogs and 5 candy canes.
- Transfer the piped cookies in freezer for at least 1 hour: please DO NOT SKIP this step or the cookies will spread in the oven!
- Remove from freezer and directly bake in preheated oven at 170°C-340°F for about 11 minutes.
- Cool down completely in the baking tray before decorating.
Decoration
- Melt some white chocolate, transfer into a piping bag then pipe onto a lined sheet 8 small circles that will be the bear's noses. Put in refrigerator to set.
- Prepare icing sugar glaze mixing some tbsps of powdered sugar with few drops of water: be careful to add water little by little, you have to get a very thick glaze, not runny! Transfer the glaze into a piping bag and decorate the Santa's hats and the candy canes.
- Use some melted white chocolate to stick bear's noses onto the bear cookies.
- Melt some milk chocolate, transfer into a piping bag and make the eyes and nose of the cookie bears and puppies.
- Let the cookie decorations to set completely at room temperature, then serve it!
Video
Notes
Store at room temperature in a tin cookie box for up to 2 weeks.
You can store raw piped cookies in freezer for up to 1 month.